Name: Summery soup with pesto
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: English
Ingredients: 1 courgette halved and thinly sliced; 200g frozen peas defrosted; 1 vegetable or chicken stock cube or concentrate; 250g bag of ready-cooked basmati rice (or left-over cooked, cooled rice); 100g bag baby spinach; 4 tbsp pesto (fresh from the chiller cabinet has the best flavour and colour); olive oil for drizzling (optional); grated parmesan to serve

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Summery soup with pesto

Summery soup with pesto

Good Food team

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Serves 4

Easy

Prep: 15 mins

A star rating of 3 out of 5.1 ratingRate

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A delicious and superhealthy summer dish

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Ingredients

Nutrition

Units:

MetricUS

1 courgette

halved and thinly sliced
200g frozen peas

defrosted
1 vegetable or chicken stock cube

or concentrate
250g bag of ready-cooked basmati rice

(or left-over cooked, cooled rice)
100g bag baby spinach
4 tbsp pesto

(fresh from the chiller cabinet has the best flavour and colour)
olive oil

for drizzling (optional)
grated parmesan

to serve

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Nutrition: per serving

kcal176
fat5g
saturates2g
carbs25g
sugars0g
fibre4g
protein9g
salt1.4g

low

Method

step 1

Boil the kettle. Tip the courgette and peas into a large bowl and cover with boiling water. Cover the bowl, then leave for 3 mins until the vegetables have softened slightly. Meanwhile, re-boil the kettle and make up 600ml/1pt of stock and taste it for seasoning as this is the base of the soup.
step 2

Drain the veg, then put back into the bowl along with the rice and spinach leaves. Pour over the hot stock, then cover and leave for another 2 mins until heated through and the spinach has wilted.
step 3

Season to taste, then ladle the soup into serving bowls. Add a swirl of pesto, olive oil, if using, and the grated parmesan. Serve with crusty bread.

RECIPE TIPS

MAKE IT MEATY

Shred a cooked chicken breast and add to the soup with the rice.

MAKE IT ZINGY

Stir in the zest of a lemon along with the pesto.

MAKE IT DIFFERENT

Replace the rice with drained, canned cannellini beans.

Recipe from Good Food magazine, August 2005

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